Citrus cookies with frosting
Votes: 8
Time: 2 hours 40 minutes
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 151, total fat 6 G., saturated fats 4 G., proteins 1 G., carbohydrates 23 G., fiber 0 G., cholesterol 31 mg, sodium 39 mg, sugar 15 G.
Calories 151, total fat 6 G., saturated fats 4 G., proteins 1 G., carbohydrates 23 G., fiber 0 G., cholesterol 31 mg, sodium 39 mg, sugar 15 G.
These glazed cookies with a refreshing citrus flavor are perfect for both holidays and everyday use. They're easy to make and use simple, readily available ingredients. You can customize their flavor each time depending on the fruit you have on hand. Any citrus fruit will work: orange, lemon, lime, or grapefruit. Freshly squeezed juice and aromatic zest are also great, adding flavor and a decorative touch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups premium flour
- 1/4 teaspoon of baking soda
- 1/4 teaspoon salt
- 165 g unsalted butter at room temperature
- 1 and 1/4 cups granulated sugar
- 1.5 tbsp finely grated citrus zest (orange, lemon, lime or grapefruit)
- 2 large egg yolks
- 3/4 tsp lemon extract
- 1/4 tsp orange extract
- 1 cup icing sugar, sifted
- 2-3 tablespoons freshly squeezed citrus juice (from the same fruit as the zest)
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Cooking the dish according to the recipe:
- In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the butter with a mixer on medium-high speed until smooth. Add the granulated sugar and 1 tablespoon of zest and beat until light and fluffy, about 2 minutes. Beat in the egg yolks, one at a time, then add the lemon and orange extracts. Reduce the mixer speed to low, add the flour mixture, and knead until smooth.
- Line two baking sheets with parchment paper. Scoop out 1 heaping tablespoon of dough and place it on the prepared baking sheets, spacing it about 5 cm apart. Freeze for at least 30 minutes or overnight.
- Preheat oven to 375°F (190°C). Bake the cookies directly from the freezer, 1 baking sheet at a time, until the edges are set and the undersides are lightly browned, 15 to 17 minutes. Let cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, prepare the glaze.:
In a bowl, combine the powdered sugar, 2 tablespoons of citrus juice, and the remaining 1/2 tablespoon of zest until thick and smooth. Add an additional 1 tablespoon of citrus juice if the glaze is too thick. Spread the glaze over the cookies; transfer to a wire rack and let set for about 1 hour.
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